Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration

Food Hydrocolloids

Volumn 16, Issue 6, 2002, Pages 585-591

  Girard, Maude ^a   Turgeon, Sylvie L ^a   Gauthier, Sylvie F ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Interactions; Pectin; Titration; Ultrafiltration; Lactoglobulin

Indexed keywords

DEIONIZED WATER; HYDROGEN BONDS; METABOLISM; PH; PORE SIZE; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); PROTEINS; SODIUM CHLORIDE; ULTRAFILTRATION; UREA; VOLTAMMETRY;

CONDITION; FOOD INDUSTRIES; HM PECTIN; INTERACTION; LACTOGLOBULIN; PECTIN; PH VALUE; POTENTIOMETRIC TITRATIONS; SOLUBLE COMPLEXES; Β-LACTOGLOBULIN;

TITRATION;

BETA LACTOGLOBULIN; BIOPOLYMER; IMMUNOGLOBULIN; PECTIN; POLYSACCHARIDE; PROTEIN; SODIUM CHLORIDE; UREA;

ARTICLE; COMPLEX FORMATION; ELECTRICITY; FOOD INDUSTRY; HYDROGEN BOND; METHYLATION; MOLECULAR INTERACTION; MOLECULAR STABILITY; MOLECULAR WEIGHT; PH MEASUREMENT; POROSITY; POTENTIOMETRY; PROTEIN DETERMINATION; PROTEIN INTERACTION; TEMPERATURE DEPENDENCE; TITRIMETRY; ULTRAFILTRATION;

EID: 0036838148     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00020-6     Document Type: Article

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